Beef Stroganoff

• 3 Tbsp. butter
• 4 lb. boneless chuck roast
• 1 c. chopped onion
• 3 Tbsp. flour
• 1 tsp. dry mustard
• 2 to 3 Tbsp. catsup
• 1 to 2 cloves mashed garlic
• 1 lb. fresh mushrooms
• 1/2 medium dry red wine or rhine wine
• 1 packet beef bouillon
• 3/4 to 1 c. sour cream

1. Cut meat into bite size slices.
2. Put butter in Dutch oven pan and saute the meat until all of the juice is boiled down.
3. (Any cooking oil may be used in place of the butter, but the taste is not quite the same.)
4. Remove meat from the pan and add 1 cup chopped onion to the remaining drippings.
5. (If necessary, add another spoon of butter.)
6. Saute onion until transparent.
7. Add 3 tablespoons flour, dry mustard, catsup and mashed garlic.
8. When this is well blended, add the sauteed meat.
9. Add enough boiling water to cover meat and the bouillon.

butter, chuck roast, onion, flour, dry mustard, catsup, garlic, fresh mushrooms, red wine, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430933 (may not work)